Summer may be winding down, but I wanted to give one last ode to the fastest season by sharing my super creamy, incredibly cooling and extra yummy dairy free ice cream with you! Since today just happens to be National Coffee Ice Cream Day, we’re brewing up a coffee version for you all!
I recently did an MRT food sensitivity test on myself and found out I had both a dairy AND a coconut sensitivity (and several others!). As I have Hashimoto’s, the dairy sensitivity wasn’t a huge surprise (it’s a common sensitivity and autoimmune trigger), but coconut…man, that was a bit of a bummer.
Since I knew I’d be removing these foods for at least 3-4 months, which coincided nicely with our hot summer weather, I wanted to find something I could have for an occasional “the heat is melting my face” treat. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on.
Enter the humble cashew nut. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on. So I had no choice but to go without, or make my own! You know what I chose!
Since I don’t have an ice cream maker, I went with what I did have…popsicle molds and I think they worked perfectly! If you are looking to get your own mold, I have a set similar to this one.
A quick note on the cashew milk. Most store bought brands are going to have extra ingredients, like gums and thickeners, in them. These ingredients can be hard on many people’s digestive systems. Now, you CAN make your own cashew milk. I considered this, but then I found a cashew milk concentrate online!! Just organic cashews, no extra stuff. Your simply blend 1 to 2 tablespoons of the concentrate with a cup of water and voila! Creamy, delicious cashew milk with no funny business. I’m not an affiliate, I just think it’s really cool! You can find it (and other clean nut milk options) HERE.
The recipe can’t be much easier. Add all the ingredients to your blender, blend until smooth, fill your popsicle molds and freeze! A couple of things though…you may want to wait and add the maple syrup and coffee after the first blending. This way you can add a bit, blend it up, taste it and add more depending on how sweet you want it and how strong you like your coffee!! I like a less sweet, stronger brew!
The second thing is that I fill the mold, cover it and freeze it for about 30-45 minutes. Then I remove it from the freezer and insert the popsicle sticks. This is supposed to keep them centred in place better (according to my mold instructions!). It’s not wrong to just throw the sticks in right away and forget about it – you just might end up with some wonky sticks. The treat will taste so good, though, no one will really care!
Get your summer vibes while you can and give these a try. If you aren’t a coffee person (I know you’re out there!), swap the coffee out for more cashew milk, maybe adding some cocoa powder to make fudgcicles…mmm lots of options. Play around!
Dairy Free Coffee Ice Cream
Equipment
- Blender
- Silicon Popsicle Mold
- Measuring Cups and Measuring Spoons
- Popsicle Sticks
Ingredients
- 8 oz Smooth, Organic Cashew Butter
- 1/2 cup Cashew Milk (or other dairy free milk)
- 1/2 cup Coffee, cold strongly brewed, I use decaf!
- 1/4 cup Maple Syrup
- 1/2 tsp Vanilla Extract
- 1-2 tbsp Coffee Grounds, coarse optional
- 1 pinch Unrefined Sea Salt
Instructions
- Add all ingredients, except maple syrup, to blender and blend until combined (approx 2 min)
- Pour mixture into silicon popsicle mold, filling to approx. 3/4 full. Cover
- Place mold in freezer for 30 to 45 minutes.
- Remove mold from freezer and add popsicle sticks to the bars.
- Return to freezer and freeze for 4 to 6 hours.
- Storage: Keeps well in freezer for about 2 weeks before turning icy.